Grilled Watermelon with Baby Kale and Fennel Slaw

Grilling the watermelon adds a bit of smokiness and savor to this summer treat. This dish is ideal for picnics, tailgating and barbecues. It’s a different take on serving watermelon, a traditional summer staple. Naturally, you can find your watermelon at Little River Farm stand at the Fairfield Farmers Market.

Ingredients:

1. 1 (3/4 inch thick) slice watermelon

2. 1 bulb fennel, sliced thin on a mandolin

3. 2 cups baby kale

4. 1 bundle scallions, sliced

5. 3 tablespoons olive oil, divided

6. Juice of one lemon

7. 3 ounces crumbled feta cheese

8. Salt and pepper to taste

9. Preheat grill to medium low heat.

10. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.

11. Grill watermelon 3-4 minutes on each side until well marked and juicey.

12. Place on serving platter, top with kale slaw and sprinkle with feta.

Recipe:

1. Preheat grill to medium low heat.

2. Combine fennel, kale and scallions in a bowl, stir in lemon juice and olive oil. Salt and pepper to taste.

3. Grill watermelon 3-4 minutes on each side until well marked and juicey.

4. Place on serving platter, top with kale slaw and sprinkle with feta.